Bread.



UNiTEn STATES Patented December 20, 1904.

PATENT OFFIC WILHELM BIBER, or BERLIN, GERMANY, ASSIGNOR ,OF ONE-HALF TOISIDOR WIESBADER, or NEW YORK, N. Y.

BREAD.

SPECIFICATION forming part of Letters Patent No. 778,166, dated December20, 1904.

Application filed July 15, 904. Serial No. 216,689.

T (Ml whom it may concern.-

Be it known that I, WILHELM BIBER, a citi- I zen of the German Empire,residing at Berlin,

in the German Empire, have invented certain new and useful Improvementsin Bread, of which the following is a specification.

The invention to be hereinafterdescribed relates to food products, andmore particularly to bread for use as human food and the method ofmaking the same; and the object of the invention is to provide abread'of the character referred to having capacity for remaining freshfor an indefinite period.

It is a well-recognized fact that the palatable and edible qualities ofbread are largely dependent upon its fresh condition and the constituentelements of which it is composed. In

bread made from ordinary flour the first of these qualities rapidlyundergoes a change,

and. in the course of a few hours the bread becomes stale, due to thefact that the moisture evaporates, leaving the bread hard andunpalatable. Any attempt to-keep the bread fresh by moist surroundingsresults in moldingand such deleterious condition that it becomes uselessor unfit for human food.

Likewise any material change in the constit uent elements composing thebread is liable to introduce a flavoring of an undesirable nature, orthe introduced constituent imparts a deleterious condition due tofermentation following the baking heat, so that Where attempts portionor per centum of an edible non-flaindefinite length of time and in whichthe desirable bread flavor may be maintained without change.

After long experiments I have discovered a material and preferred methodof treatment which while most satisfactory from the viewpoint of a goodproduct having the quality of preserving the fresh or moist condition ofthe bread and the true bread flavor is so well adapted to the practicalrequirements of the baker that it is capable of use under all ordinarycircumstances and in all kinds of bread without special skill on thepart of the Workman.

As the basis of my preparation, sago, preferably in the form of groundmeal or flour, is

treated with Water to convert it into a jelly or paste like substance,in which condition it has a high absorbing quality for moisture and ispractically without'flavor. sago is then mixed with a suitable quantityof flour of any usual character, the desired quantity of Water and yeastbeing added, and the mixture then passed through the usual process ofrising and preparation for the oven in the form of loaves, biscuits,rolls, 860. When properly baked, the product is found to be moist byreason of the sago jelly contained therein and will remain in this moistor fresh condition for an indefinite length of time, retaining also theunchanged and palatable flavor of. the bread.

As a more definite and specific statement of the method and theproportions of the constituents entering the compound the proceduremaybe seen from the following illustration or example: Sago, preferablyground into meal or flour, is first treated with water at a temperatureof about 108 to 116 Fahrenheit until thoroughly soaked. The sur- Thisprepared 7 plus liquoris then poured off and suitable quantities of saltadded, the whole being. then cool is ready for mixture with the flour orsponge. The subsequent operations after the sago has thus been preparedmay be carried out as follows: In order to prepare a sponge of, say, twohundred and eighty pounds of flour, mix the flour with five gallons ofwater at about 72 Fahrenheit and three-fourths pound of yeast and letstand for about seven hours. Then take twenty-one pounds of sagoprepared as already explained, add to it about two and a half gallons ofWater, preferably of a temperature of 100 Fahrenheit, and mix with thesponge, so as to bring the mixture to about 9O Fahrenheit, suitablequantities of salt being added at this stage. Break the sponge well tomake a firm dough, which should be ready to handle in about one or oneand a half hours. Then proceed in the usual way to make ready for theoven.

It will be understood, of course, that the above is only one of manyways that the dough may be prepared and is here given as an examplemerely. Thus the sage may be mixed with the flour in somewhat differentproportions. The temperature and quantity of the water at the differentstages may be varied somewhat, and, in fact, many changes in thesequence of steps may be made within the scope of the present invention,the essentials of which are the addition to the prepared sponge of asuitable quantity of prepared sago having a higher moisture -absorbingquality than the flour of which the sponge is formed, devoid also ofsubstantial flavoring.

The process of making bread is not necessarily carried out in a singlecontinued operation, as will be understood. For instance, if found moreconvenient, the sago may be prepared at a convenient time and place andsupplied to one or more bakeries, where the successive steps of theoperation are carried out-- that is, prepared sago added to the preparedsponge, as hereinbefore described.

The proportion of prepared sage to the llour may be varied to someextent; but I have found that one part of sago to about ten parts offlour forms a desirable character of bread in which the moisture ismaintained for a prolonged period, so that the bread remains fresh andretains the bread flavor. It is also found that the weight of theproduct is greater when prepared sage is used as described than would bethe case if flour alone were combined with the usual bread constituents.

Having thus described my invention, what 1 claim, and desire to secureby Letters Patent, is-

1. The improved bread herein described containing flour and sagocombined in sub stantially the proportions set forth whereby the breadis maintained fresh for a prolonged period.

2. The improved bread herein described capable of being kept for aprolonged period without becoming stale, containing flour and preparedsago, in substantially the propor tions set forth, the prepared sagocontaining a higher proportion of moisture than the llour.

In testimony whereof I aflix my signature in presence of two witnesses.

\VILHELM BIBER.

Witnesses:

SAMUEL Bremen, MYER RosENBUsH.

